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> Date: Tue, 29 Sep 1998 10:18:33 -0700
> From: Rivka
> To: phaedrus
> Subject: (no subject)
> Hi:
> I'm looking for a "apple pie recipe" that uses green tomatoes.
> Mine vanishes when ever I have green tomatoes around and reappears
> when they are not. The original recipe I had came out of a novel
> of a mystery set in a cooking school. My mother-in-law read the
> book and passed the recipe to me along with other-ones created by
> the cooking school students in the book.
>
> Rivka
>
Hi Rivka,
Hmmm....... could the one below be it? If neither is, write back and
let me know, and I'll look some more. The book, by the way, is "The
Cooking School Murders" by Virginia Rich. Just our kind of book,
combining mystery and food....
- Phaed
1944 GREEN TOMATO PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for a double-crust
1/2 c Sugar
2 tsp Flour
1 Lemon -- grated rind of
1/4 tsp Ground allspice
1/4 tsp Salt
4 c Green Tomato: peel, slice
1 tsp Lemon juice
3 tsp Butter
Line a pie pan with pie dough. Mix the sugar, flour,
lemon rind, allspice, and salt together. Sprinkle just
a little of this at the bottom of the pie shell.
Affange the tomato slices, a layer at a time, as you
cover each layer with the sugar mixture, lemon juice,
and a dot of butter on each slice. Keep layering until
you reach the top of the pie tin. Cover with a
latticed top and bake at 350~ for 45 minutes.
> Date: Thu, 05 Feb 1998 15:09:48 -0600
> From: Cindy
> To: phaedrus
> Subject: origin of French Fries
> My 6 year old son wants to know why we call fried potatoes "French"
> fries. I couldn't remember if I had ever heard an explanation. Do you
> know the history of the name?
> Thanks,
>
> Cindy
>
>
Dear Cindy,
Tell your son that he asked a very good question! This is one of
those questions that some people spend a lot of time arguing about.
Some people say that the "french" in french fries doesn't refer to
France at all, but refers to "frenching" the potatoes before cooking,
which means "cutting them into long, thin strips"
But the consensus of opinion seems to be that Thomas Jefferson
brought this method of cooking potatoes back from France in the late
1700's and he called it "the French method of frying potatoes", which
was later shortened to "french fries".
Even if "french fries" came from "frenching", that word originally
meant "cutting food into long strips in the method of the French," so
either way it goes back to France.
We think the Thomas Jefferson story is the correct one. The French
originated this method of cooking potatoes, so they were called
FRENCH-FRIED POTATOES, later shortened to FRENCH FRIES.
Of course, the Belgians claim THEY invented this method of cooking
potatoes before the French. However, there WAS no Belgium per se, in
the late 1700's. That part of Europe was part of France back
then.....
Unc
> Date: Thu, 05 Feb 1998 12:29:45 -0500
> From: Fred
> To: phaedrus
> Subject: A friendly pub toast,or so i thought.
> Some where in my short life I've hered this saying. {"If the
> ocean was whiskey and we were ducks I'll swim to the bottom and never
> come up. But the ocean is not whiskey and we're not ducks.........}
> Now I'm not sure if there is more to this saying or if it's a
> drinking toast.
> My wise friend says its from a song called { Rye Whiskey }.
> Please ease my mind and gut
>
> papa Ed.
>
>
Dear papa Ed,
Your wise friend is correct. Here's the lyrics to the old traditional
folk song "Rye Whiskey". Indeed it does contain words similar to those you know:
Phaed
RYE WHISKEY
I'll eat when I'm hungry,
I'll drink when l'm dry,
If the hard times don't kill me,
I'll lay down and die.
Rye whisky, rye whisky,
Rye whisky, l cry,
If you don't give me rye whisky,
I surely will die.
I'll tune up my fiddle,
And I 'll rosin my bow,
I'll make myself welcome,
Wherever I go.
Beefsteak when l'm hungry,
Red liquor when l'm dry,
Greenbacks when I'm hard up,
And religion when I die.
They say l drink whisky,
My money's my own;
All them that don't like me,
Can leave me alone.
Sometimes l drink whisky,
Sometimes l drink rum,
Sometimes l drink brandy,
At other times none.
But if I get boozy,
My whisky's my own,
And them that don't like me,
Can leave me alone.
Jack o' diamonds, jack o' diamonds,
I know you of old,
You've robbed my poor pockets
Of silver and gold.
Oh, whisky, you villain,
You've been my downfall,
You've kicked me, you've cuffed me,
But I love you for all.
If the ocean was whisky,
And I was a duck,
I'd dive to the bottom
To get one sweet suck.
But the ocean ain't whisky
And l ain't a duck,
So we'll round up the cattle
And then we'll get drunk.
My foot's in my stirrup,
My bridle's in my hand,
l'm leaving sweet Lillie,
The fairest in the land.
Her parents don't like me,
They say l'm too poor;
They say I'm unworthy
To enter her door.
Sweet milk when l'm hungry,
Rye whisky when l'm dry,
If a tree don't fall on me,
I'll live till I die.
I'll buy my own whisky,
I'll make my own stew,
If I get drunk, madam,
It's nothing to you.
I'll drink my own whisky,
I'll drink my own wine,
Some ten thousand bottles
I've killed in my time.
I've no wife to quarrel
No babies to bawl;
The best way of living
Is no wife at all.
Way up on Clinch Mountain
l wander alone,
l'm as drunk as the devil,
Oh, let me alone.
You may boast of your knowledge
An' brag of your sense,
'Twill all be forgotten
A hundred years hence.
(From American Ballads and Folk Songs, Lomax )
> From: "SCOPEG"
> To: phaedrus
> Date: Tue, 7 Jul 1998 07:22:01 -0000
> Explain how two incomplete protein sources can be used to make a
compete protein source?
>
>
Dear SCOPEG,
The answer is a bit complicated....... Here it is, from the book
"Diet for a Small Planet" by Frances Moore Lappe:
We need protein in our diets. More specifically, each of us needs
amino acids in a specific ratio to each other. Our bodies can make
about half of the needed amino acids given proper starting materials
including a source of nitrogen like other amino acids. There are
eight amino acids we can't make, so they must be present in our diets
in a specific ratio to each other. These eight are collectively known
as the essential amino acids and include:
1.valine,
2.leucine,
3.isoleucine,
4.the sulfur-containing amino acids: methionine and cysteine,
5.the aromatic amino acids: phenylalanine and tyrosine,
6.tryptophan,
7.threonine, and
8.lysine,
The sulfur-containing amino acids are grouped together because if
your body has enough of one of them, it can change some to the other
if needed. The same is true for the aromatic amino acids. The term
"aromatic" does not refer to the smell of these, but is a term that
chemists use for molecules which contain a structure known as a
benzene ring. A ninth amino acid, histidine, is essential for very
young children, whose bodies are not yet mature enough to manufacture
it. Most of these amino acids are fairly easy to get in a reasonably
well-balanced diet. However, there are three that are a little harder
to get than the rest, thus it is important to make sure you're
getting enough of these three. These three are called limiting amino
acids, because if a person's diet is deficient in one of them, this
will limit the usefulness of the others, even if those others are
present in otherwise large enough quantities. Our bodies use amino
acids in a specific ratio to each other, so if a person doesn't get
enough of one of them to match with the rest, the rest can only be
used at a level to balance with that low one. The three limiting
amino acids include the sulfur-containing ones (methionine and
cysteine), tryptophan, and lysine. In general, foods that were
designed to be the sole food source for some organism, especially a
new, growing baby one, tend to be very high in protein. Since these
were designed as food sources for that specific (baby) organism, the
amino acids in their protein may not be in the best ratio for an
adult human, and some come closer than others. Eggs and milk were
designed to be the sole foods of the baby cattle and developing
chicks they nourish, thus they are high in protein and have fairly
good amino acid ratios, although not exactly what's needed by an
adult human. Additionally, various seeds store nutrients needed by
the new embryo plant until it gets out of the ground, so they have
lots of protein, too. Since plants are not as closely related to
humans, their amino acid ratios are a little farther off from that
needed by adult humans. However, since some are low in certain amino
acids and high in others while other seeds have the opposite
composition, it is possible to combine seeds to obtain a better
protein source.
Protein complementation is combining plant protein sources to achieve
a better amino acid balance than either would have alone. Because of
differences in amino acid make-up, when plant sources are combined,
the strengths of one make up for the deficiencies in another. For
example, many grains are notoriously low in lysine, but beans are
high in lysine. On the other hand, beans are low in the
sulfur-containing amino acids, while grains like wheat contain much
of these. Thus, by eating beans and grains together, the strengths of
one make up for the deficiencies of the other, making a source of
complete protein.
Fortunately, it's not as hard to combine proteins as it sounds like
it might be. Legumes and grains together (refried beans on tortilla
in Central America, falafel made from chick peas in whole wheat pita
in the Middle East, soybeans and whole rice in the Far East,
cornbread and pinto beans down South, peanut butter on whole wheat
bread) make complete protein. Dairy and whole grains (oatmeal and
milk, whole wheat macaroni and cheese, cheese sandwich on whole grain
bread) are also complete protein. Seeds and legumes (Middle Eastern
dip known as hummous made from sesame seeds ground up like peanut
butter and cooked chick peas) also make a complete protein.
Nutritious "three-way" combinations are also good: pizza with a whole
wheat and soy crust and cheese on top, cheese and refried beans on a
corn tortilla, or a peanut butter on whole wheat sandwich with a
glass of milk. It's amazing how many cultures instinctively came up
with local ideas for complementary protein dishes without even
knowing there were any "rules" for doing so.
- Unc
> Date: Tue, 29 Sep 1998 20:17:33 -0500
> From: D&J
> To: phaedrus
> Subject: Meaning of "tagliabue"?
> I have been unable to find the meaning of the word "tagliabue" in
> reference to the temperature at which an object ignites. I believe it
> may have something to do with a measuring device.
>
> Please help!
>
> Thanks greatly.
>
>
Hello D & J,
The temperature at which a substance ignites is called its
"flashpoint". There are several test devices which will determine
this temperature. The paint company that we deal with on our other
job uses one called "setaflash".
The one you are referring to is the Tagliabue Tester (see
American National Standard Method of Test for Flash Point by Tag
Closed Tester, Z1 1.24 1979 [ASTM D56-79]). "Tagliabue" is almost
certainly the name of the person who designed the test device.
If you want more detail, try to find a copy of the ASTM and check
reference D56-79. The ASTM is not available online for free, sorry.
Phaed
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